• Prep Time:
  • Cooking Time:
  • Serves: 8 servings

Mexican Pork Steaks with Orange Bitters

  • Recipe Submitted by on

Category: Meat

 Ingredients List

  • 6 lg Oranges; divided use
  • 1 tb Orange bitters; or
  • -substitute Angostura
  • -bitters, see note
  • 48 oz Pork tenderloin; trimmed and
  • -cut into 6-oz portions
  • 1 ts Chili powder
  • 1 ts Dijon mustard
  • 3 dr Tabasco sauce
  • 1/4 ts Ground cinnamon
  • Chopped fresh cilantro; for
  • -garnish


Ready in less than 45 minutes.

Grate the rind and squeeze the juice from 4 of the oranges. Add the bitters
to the liquid. Slice the other 2 oranges crosswise into 8 slices (or one
per portion), discarding both ends.

Sprinkle the meat with the chili powder. Put the meat into a heated
nonstick stillet with a lid and cook until brown on both sides. Pour the
orange juice over the meat and sprinkled with the mustard, tabasco and
cinnamon. Cover and simmer for 20 minutes. Add half the orange slices and
cook for another 5 minutes.

To serve, arrange one portion of pork on a dinner plate. Place an orange
slice on each piece. Pour sauce over them. Garnish with cilantro or herb of

Makes 8 portions, each 245 cals, 6g total fat, 21%cff [2g Sat fat; 111mg
cholesterol; 98mg sodium; 3g fiber]

ACCOMPANIMENTS: SALSA - made by chopping raw tomatoes with raw white onion
and sprinkling liberally with chopped fresh cilantro, salt and pepper.
Offer warm flour tortillas and/or hot cooked rice.

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